Sushi Restaurant: Ekimae Matsuno Sushi (revisited)

It had been some time since I last visited this little favourite sushi restaurant of mine in Shizuoka City: Ekimae Matsuno Sushi.
Sunday 22nd was a bit of a horror weatherwise with downpours pelting the city the whole day, which meant all sport activities were out of question.
Sushi is is one rare cuisine you can really appreciate during the rainy season, and since this particular establishment opens for Sunday lunch, I just could not resist the opportunity.
I have many reasons to love this restaurant:
They serve Shizuoka sake. On this day I ordered Chumasa Junmai Ginjo by Yoshiya Brewery (Shizuoka City). Absolutely perfect with sushi!
Moreover, because they serve real sushi, not conveyor-belt or what else, only real sushi lovers patronize the place.
Their sashimi sets make use of seasonal fish only and most from Suruga Bay in Shizuoka Prefecture:
Left top, a triangle of 3 varieties: Madai Seabream (top angle), Suzuki/Seabass (left angle) and Onikasa/Scorpion Fish variety.
Right top: Aji/Saurel-Pike mackerel
Bottom left: Torigai/Surf Clam
Bottom right: Katsuo/Bonito
If you happen to be a regular, all kinds of tidbits come either free or at ridiculous prices:
-Konbujime Kisu/Sand borer marinated in seaeed
-Negima. Negima by definition is a piece of tuna (“maguro”) on a skewer with a piece of leek (“negi”), hence the combination of the two as negima (lee + tuna), and not the pork and leeks brochettes served at izakaya in spite of their borrowed name!
-Ni Iwashi. Sardines are season now and are very fat, making them pefect for a bit of simmering!
-Shoga Gari: Fresh ginger root pickled in umesu/plum vinegar.
Their “Tamagoyaki/Japanese Omelette is absolutely superb and I never miss an opportunity to savour it, however full I may be!Allison and Rowena would cross the Ocean for it!
Vegetarians and even vegans would not be at a loss with gobo/burdock root and Kampyo/Gourd shavings Maki!